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Tender braised beef tongue sliced and served on corn tortillas with fresh salsa and onion. This high protein delicacy offers a melt-in-your-mouth texture prized by taco connoisseurs.
Rinse the beef tongue thoroughly and place it in a large pot with enough water to cover; add garlic cloves, bay leaves, salt, and black pepper.
Bring to a boil, then reduce to a gentle simmer over low heat. Cover and braise for 2.5–3 hours until the tongue is fork-tender.
Cool slightly, then peel off the outer skin from the tongue. Slice into thin strips, making sure to cut against the grain for tenderness.
On medium-high heat, briefly sear the sliced tongue in a skillet for 2–3 minutes to develop flavor and gently crisp some edges.
Warm the corn tortillas individually in a dry skillet. Assemble tacos by layering tongue slices, followed by diced onion, chopped cilantro, and fresh tomato salsa. Finish with squeezed lime to taste.
